In a small non-stick oven safe skillet over medium heat, cook bacon until crispy. Drain grease, reserving 1 tablespoon in the skillet.

In a small bowl, whisk together eggs, Parmesan, salt, and pepper. Set aside. Add pasta and spinach to bacon and grease in skillet. Stir and cook for 1 minute. Pour egg mixture over pasta mixture. Use a rubber spatula to mix everything together. Cook for 4 to 5 minutes over medium heat. Sides will look cooked, but top will still be runny.

Turn oven on to broil. Transfer frittata to oven. Cook for 3 to 4 minutes, until top of frittata is set, slightly browned, and fluffy. Carefully remove skillet from oven using a potholder.

Slide fritatta onto a cutting board. Cut into quarters. Layer quarters on a plate. Spoon Ragú Alfredo sauce over frittata just before serving.